One of my favorite quick meals is sauteed green cabbage with onions and garlic. I cook it until it is crisp tender and will serve it with ground beef sauteed with onions and garlic. Another go-to is kale sauteed in coconut oil (or butter) with onions, garlic, and tomato paste (with water added to thin it).

My 8-year-old is in the "no food touching" stage, so I put everything on his plate in individual piles. I serve everything in separate dishes and we put it on our plates however we choose.

How about something like palak paneer (with or without the paneer... both are good)? I love curried greens, and you can serve with cauliflower "rice" (or real rice depending on what you like). I've made it with chard, spinach, kale, etc.

Not sure it counts as greens, but this vaguely asian slaw is my favorite go-to:

• 1 cup seasoned rice vinegar
• 2 tablespoons sesame oil
• 1 large head of cabbage shredded or sliced thin
• small handful cilantro, chopped
• 1 or 2 scallions, whites and greens, sliced

Toss above ingredients together,and let sit in the fridge covered overnight, turning occasionally. Depending on how fresh your cabbage is, and how thin you cut it, this will hold up all week. I like this mixed with shredded chicken or pork.

Other things that you can add: - splash fish sauce and/or soy sauce - 1 or 2 teaspons grated fresh ginger - toasted sunflower seeds or sesame seeds - chopped apples - raisins - grated carrots - red cabbage - napa cabbage (does not last as long)

I use green & red cabbage and carrots for a really pretty pot-luck offering.

Sauteed kale -- I have a few different spice combination recipes but my favorite way is braised in bone broth and tossed with marrow, which doesn't help you much.

Today I sauteed kale and mushrooms with diced onion, diced garlic, diced ginger, cayenne, red pepper flakes and a small mound of dried turmeric. Topped it with coarse sea salt.

Saute some onions and garlic in olive oil. When the onions are soft, add white wine and greens (chard, kale, etc.) and let it steam until it reached the desired texture. Grate some good parmigiana-reggiano cheese into the greens and enjoy.

Our family classic: 1 head of roasted garlic, spoonful of butter (or coconut oil), 1-4 tsp chipotle (depending on the quality and your love of heat!), splash of heavy cream (or broth/water if you don't do dairy) greens of your choice (collards, kale, chard, spinach...). Mash the garlic and chipotle into the butter or coconut oil, then put it in a hot pan. Add the greens. De-glaze with liquid of your choice. Throw a lid over for a few minutes to steam (not needed for spinach, but obviously important for something like collards). My bro likes to add a little wheat-free soy sauce at this point, my BF breaks out the siracha, and I keep it simple. Very versatile and the roasted garlic is just sooo gooood.

I'm not a fan of cooked greens. The texture makes me gag. I'm all about raw spinach though, and my favorite is a salad of spinach, strawberries and toasted almonds, drizzled with lemon-olive oil dressing and topped with grilled chicken or pork.

Here's my go-to greens recipe:

2-3 bunches collards

1/2 - 1 yellow onion, chopped

6-8 cloves garlic, peeled and minced

red pepper flakes to taste

olive oil

salt and fresh-cracked pepper to taste

1-2 cups water

1) Wash and chop your greens. I find it is easier to chop them first, then plunge them in a giant bowl of water, but do what's easiest for you. I like to chop the stems separately from the greens.

2) In a giant pot over medium or medium-high heat, pour in the olive oil and add the onions and collard stems. Salt them a little. Let them soften and brown a bit.

3) When you've got some color on the onions, add the garlic and the red pepper flakes and let them heat briefly, about 1 minute. Add more salt and the pepper, then add your greens and most of the water. Let them braise for a few minutes until they are cooked to your desired consistency, adding more water to the pot if necessary.

4) Taste and adjust the seasonings if necessary. Voila! Vegetarian greens!

Variation: Try red onion and chopped chipotle peppers instead of the yellow onion and red pepper flakes. It's better than bacon. Well, almost...

• Slice crimini mushrooms thinly, fry in olive oil (though it's tastier with butter). Set aside. In the remaining oil, add minced garlic. When half-way cooked add swiss chard and pecans.

Another way to cook this is to replace the mushrooms with sliced pears. Hey, how about cranberries or raisins?

• Shrimp with greens is good, so are salmon and scallops. Use a hot/spicy marinade.

• Cook 1/2 inch cubes of sweet potato in olive oil. You just need a little water in the bottom of the pot, with olive oil, so you'll need to stir a lot and add spoonfuls of water as needed. Spices could be cumin and nutmeg, salt and pepper. Just a little, because the sweet potatoes are already very sweet. When cooked through (but still holding its square shape), turn off the heat and toss in thin ribbons of greens. Stir. Wait until it wilts a bit and eat it up!

• Raw spinach is good with strawberries and cucumbers, maybe kiwi as well if you've got some.

• Vegetable or fish-broth soup. I mean, the broth itself would be made with vegetables or fish. http://www.bookofyum.com/blog/hypo-allergenic-gluten-free-rotation-diet-menu-vegetarian-soy-free-egg-free-baby-bok-choy-stir-fry-recipe-4263.html

• I like sauteed slices of red pepper with slices of swiss chard. Sliced onion is a good addition too.

• http://veganonthefence.com/2011/12/20/dress-em-up/

Personally I'd just cook the greens in separate pans, I don't like consuming cooked oils.

I like frying garlic in bacon fat with chunks of bacon, then tossing kale in that.

Surely a similar rendition could be made with coconut oil and almonds.